A visually stunning salad of fresh greens, vibrant vegetables, and tangy feta with a zesty dressing.
# Components:
→ Greens
01 - 6 cups baby spinach leaves, washed and dried
02 - 3 cups arugula, washed and dried
→ Vegetables
03 - 2 large cucumbers, thinly sliced
04 - 2 cups cherry tomatoes, halved
05 - 1 yellow bell pepper, thinly sliced
06 - 1 red bell pepper, thinly sliced
07 - 1 cup shredded purple cabbage
08 - 1/4 cup red onion, thinly sliced (optional)
→ Cheese & Garnish
09 - 1 cup crumbled feta cheese or vegan feta alternative
10 - 1/3 cup pitted Kalamata olives, halved
11 - 2 tablespoons capers (optional)
12 - 1/4 cup toasted pine nuts
→ Dressing
13 - 1/4 cup extra virgin olive oil
14 - 2 tablespoons lemon juice
15 - 1 tablespoon red wine vinegar
16 - 1 teaspoon honey or maple syrup
17 - 1 teaspoon Dijon mustard
18 - 1/2 teaspoon kosher salt
19 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Arrange baby spinach and arugula in a thin, even layer covering the surface of a large flat serving platter.
02 - Use cucumber slices to trace two overlapping equilateral triangles, creating the six-pointed Star of David shape, adjusting angles to preserve geometry.
03 - Fill the triangular spaces within the star with groups of cherry tomatoes, yellow and red bell peppers, and shredded purple cabbage, ensuring vibrant color contrasts.
04 - Accent the star’s edges and points with crumbled feta, Kalamata olives, capers, and toasted pine nuts to enhance texture and visual appeal.
05 - Whisk extra virgin olive oil, lemon juice, red wine vinegar, honey or maple syrup, Dijon mustard, kosher salt, and freshly ground black pepper in a small bowl until emulsified.
06 - Drizzle the dressing evenly over the salad just before serving or offer it on the side; serve immediately to maintain freshness.
